Bacon, Egg & Asparagus

Step 1

1 Pre heat the oven to 190ᵒC, Gas mark 5

2 Trim the pancetta into neat rectangles, about 8cm x 2 cm.

3 Reserve 4 small asparagus spears to garnish. Chop the rest, set aside

4 Add the butter and oil to a small pan with the celery and shallot or onion. Season and cook until softened, about 5 minutes, keeping the vegetables moving. Add the chopped asparagus and thyme leaves, continue to cook on a medium heat until the asparagus is tender. Cover with the stock and poach for 5 minutes

5 Tip the vegetables into a blender with a small amount of stock and blitz. Check the consistency, you want it to be quite thick. Press through a sieve and add a small amount of cream, keeping the consistency to a decent thickness. Check the seasoning and keep warm

6 Place the pancetta strips between a folded sheet of baking parchment and weigh down with a light tray to keep flat. Cook near the top of the oven for 8 minutes, cool and remove from the parchment

7 Bring some water to the boil in a small pan and boil the quail’s eggs for exactly 2½ minutes. Drop in the reserved asparagus spears for the last 30 seconds. Remove everything and plunge into a bowl of iced water. Carefully peel the eggs and cut in half, season with a pinch of sea salt

8 To serve, work quickly taking 4 warmed egg cups and spoon in the asparagus veloute, nearly to the top. Slide a strip of pancetta down the side and place the soft boiled egg in front. Garnish with the reserved asparagus tips. Serve